The icing came out very watery so I had to add more confectioners sugar to thicken it up so the taste was overwhelmingly sweet for me and it wasn't this nice white as the pictures show I guess I'd have to use like a clear color vanilla extract. So I only ended up using it as a crumb coat cover and made a different frosting.

Reviewer:

Great recipe...followed it exactly except I left out one tablespoon of milk because I wanted it a little stiffer for piping..tasted amazing and held it's form well..don't ever use store bought icing again!

Reviewer:

This was a great recipe for a fluffier, creamy buttercream. It does, however, need salt. Most buttercreams call for some salt and this was too sweet without it. I multiplied this recipe 6.5 times for 55 cupcakes (had lots leftover) and added about 1 tsp of salt and cut the milk in half. It had a great flavor and was the right consistency for piping cupcakes. I did put them in the fridge to set a bit before serving as it was a bit soft. There were lots of compliments and most people ate more than one. Will definitely use again. Will probably add food coloring before milk, and may use a little less milk than I did, for a slightly thicker result.